新会柑皮HPLC指纹图谱的研究

Study of HPLC Chromatographic Fingerprint of Citrus reticulata Blanco cv. Dahongan

目的:建立新会柑皮的HPLC指纹图谱。方法:RP-HPLC法,AgilentZorbaxC18色谱柱(4.6mm×250mm,5μm),甲醇与水进行梯度冼脱,流速为1.0ml/min,检测波长为283nm。结果:在实验条件下测定不同的新会柑皮样品,在色谱图中得到11个共有指纹峰。结论:通过对色谱图的相对保留时间和相对峰面积进行相关性分析对比,建立了新会柑皮的HPLC指纹图谱,为新会柑皮的质量评价提供了科学的依据。

Objective: To establish HPLC chromatographic fingerprint of Citrus reticulata Blanco cv. Dahongan. Methods: The experimental condition of the RP-HPLC method was as follows: Angilent Zorbax C_ 18 column(4.6 mm×250 mm, 5 μm), with linear gradient elution using(A) methanol and (B) water; The flow rate was 1.0 ml/min, and the injected volume was 20 μl, detected wavelength was 283 nm. Results: Under the qualitative conditions we determined different samples of Citrus reticulata Blanco cv. Dahongan, There were 11 common peaks in chromatographic. Conclusions: According to analyze and contrast the relative retention values and relative peak area in chromatographic fingerprint, we establish HPLC chromatographic fingerprint of Citrus reticulata Blanco cv. Dahongan to provide ascientific basement for the quality evaluation of it.